Roland Anchovies have a distinct flavor and are useful as a flavoring ingredient. The anchovies are cleaned and packed in barrels layered in salt and weighted. They are cured for up to 6 months, then trimmed, and packed in aluminum easy open tins with oli

Comments:
As a semi-conserved product the anchovies need to be stored at a consistent temperature of 50 to 60 degrees. It is best to use anchovies within 60 to 90 days.

Preparation:
Roland Anchovies can be used in a variety of recipes as an ingredient or added to a prepared dish before serving. Easily sauteed with meat or vegetables, on a salad or added to a dressing, these anchovies are highly versatile.